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GrillnBrew

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Everything posted by GrillnBrew

  1. I have shredded and vacuumed sealed with a bit of mop sauce (I'm in NC, so vinegar based) and it turns out well. What I do now, is break the butt into halves or thirds while it's hot (then you get to snitch some bark), and vacuum seal the larger portions. It seem to retain more moisture and smoke when I do it this, then just shred after it's reheated.
  2. I cook direct at 350-375 and use the extender rack to keep it from getting a char. Being up in the dome also helps cook and crisp the top of the chicken, so it cooks a bit quicker.
  3. I use this little metal table I picked up at Target for about $25, might be low enough for the dog to try to sniff, but they will only try that once.
  4. I too started with the 18" KJ classic, it was a good size for most cooks, but get a large group together and and you realize the limitations. I also have an Akorn Jr. which I bought on clearance for $50 at Wal-Mart, great for tailgating and has become my hot dog and brat grill. In the last couple of years I have had family move close by, so I decided it was time to upgrade to something bigger, and after researching for almost a year, I decided on a 32" Komodo Kamado. So the answer for me is it's not a one size fits all scenario, like Mike said, it all depends on your situation.
  5. Yes, you will need to flip the head when you get it to use the smaller groove, it fits the KJ grates perfectly
  6. Always used a Weber wire brush until I got a bristle stuck in my mouth behind my teeth. Switched to the wooden scraper, works pretty well, but just this year switched to the grill floss. I like the way it cleans the top and bottom of the grate, makes it easier to do the deep clean with PBW later.
  7. I bought these Weber charcoal baskets for use with the Joetisserie on my KJ classic 1. I found they also work well for smaller fires for quicker cooks.
  8. For Mother's Day, I cooked four racks of baby back ribs and a pot of baked beans at one time, and I have the Classic I. Also use it for cooking protein and veggies at the same time, reverse sear, and for pizza. With the exception of hamburgers and hot dogs, I pretty much use it for everything.
  9. Grill Floss, I heard about it on here and on other grilling sites, bought one and I'm not going back to brushes. https://www.grillfloss.com/
  10. I believe those are the only differences. I have a five year old Classic I and I replaced the gasket it on it last fall, and I replaced it with another felt gasket. I am still using the original daisy wheel, and other than getting gunked up every couple of years, I have had no issues at all with it. The lid is not that heavy, but depending on who will be using it, that may be the determining factor as to whether or not they can safely lift it. If that is not an issue, you should be fine with the Classic 1 and use your savings to buy a Joetisserie and other accessories.
  11. This is one of those accessories you never knew you wanted until you start watching You Tube videos of people preparing Al Pastoor, Shwarma, gyros and other nice looking cooks. I've also seen some nice homemade ones, and some people using the Joetisserie and a pan below it for collecting the meat and juices, but this looks way more simple. https://smokeware.com/collections/trompo-king/products/trompo-king
  12. Do you put a lot of seasoning on your burgers before grilling? One thing I quickly noticed when I switched to charcoal, high heat cooks was a lot of the spices I put on the burger burned during the cook, especially garlic powder and black pepper. This resulted in a bitter, burnt taste on the burgers. I now blend the spices with the meat prior to making the patties, and I have not had the issue since. Just a different thought beyond which charcoal, temp etc.
  13. Sign up for the mailing lists for Atlanta Grill Company, BBQ Guys etc. You should get emails notifying you of any sales. Like @prowe said, no day like today. Once you get it, you'll wish you had gotten it earlier.
  14. Since we're all helping you spend your money, I'll go ahead and suggest grilling the fish with the Joetisserie and the flat basket.
  15. I've had the classic now 5 years, but I believe what the II added was the air lift hinge which helps lift the lid(you'll be lifting the full weight with a I), a front latch vs just the weight of the lid which should create a better seal, an upgraded gasket, and possibly the Kontrol Tower top vent as opposed to the daisy wheel. They will both use the same accessories, so it is up to you whether you believe those upgrades are worth $500.
  16. I've had Iberico ham, I can only imagine how good the ribs are!
  17. I have this little table, I can place my hot grates and deflector plates on it with no issues. https://www.target.com/p/18-34-steel-mesh-patio-folding-table-threshold-8482/-/A-16386107#lnk=sametab
  18. I hear ya about the wind and the rain this winter, I ended up putting a canopy over my grills on the deck so I didn't have to get drenched while cooking. Now I am strongly considering pouring a concrete pad in my backyard and putting up a gazebo to be my "grill/smoke shack". With spring in the air, I'm getting grill fever and looking to add to my collection, but I know that will get me kicked off the deck, so installing and customizing the gazebo seems like my best option.
  19. I have a friend who just bought one of these https://www.goldenscastiron.com/ and he loves it. It's his first kamado, so nothing to compare it to, but it looks nice and it's black.
  20. I have never had two briskets behave the same way, and when I adjust my cooking methods, I try to change only one thing each cook. The one thing I have stuck with is not to chase temperature or time, I go with the "probe tender" school of thinking. I would say the majority of my cooks that happens around 200, but I have also had it happen at 189 and 210. My current method is to equilibrate to target temperature, add brisket, cook to the stall, wrap, then pull when probe tender and let it rest in a cooler for at least an hour. Not all come out perfect, but if it is a bit dry I turn it into brisket, tacos, nachos, chili etc.
  21. I'm not familiar with the Dome, but from those listed I would choose the Primo. When researching Kamados, I read about how the oval shape influenced the heat distribution and provided the most even cooking temperatures across the surface. I have the Kamado Joe (I got a great deal on it), which works great and the Green Egg would be the same. Like @fbov said, if you want to take it to another level and willing to pay for that level, then look at the Komodo Kamado.
  22. As opposed to marketing it as replacement grates, maybe as a disposable, multi-use grate for those messy cooks. BBQ chicken and ribs make the biggest mess on my grill, I would consider something like this for those cooks. Use it a few times, do a quick burn off between uses, and then toss/recycle it when it burns or gets too nasty. I would use the original grates for the majority of my cooks. The prices you have listed are pretty cheap for SS, but I think at the right price there might be a market for it.
  23. Wait for the grill to stabilize at your desired temperature, then remove thermometer when you put the chicken in. Temp should hold for the 1-2 hours it takes to cook the chicken.
  24. Welcome from the Piedmont of NC! I had the same grill pedigree as you when I first bought my KJ Classic, but the Kettle and WSM have been "re-homed" as the KJ can do everything those two can, and do it better!
  25. That's my go to recipe and it always comes out great. I like using apple and cherry for smoking, and the only change I've made is using half white sugar and half maple sugar. Also, based on the comments, I increased my cure time to 10 days, but that was with a 5# loin, so you will probably want to stick with the time in the recipe.
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